. Salami is cured sausage, fermented and air-dried. Historically, salami has been popular among Italian peasants because it can be stored at room temperature for periods of up to a year, supplementing a possibly meager or inconsistent supply of fresh meat. Varieties of salami are traditionally made in France, Italy, Hungary, Germany, and Spain. Etymology The word salami, as currently used in English, is actually the plural form of the Italian salame; it's indifferently used as a singular or plur… (More on Salami)